Nut-Free Lemon Sevai
Brighten up your mealtime with Nut-Free Lemon Sevai, a tangy twist on the classic South Indian dish that's ideal for allergy-conscious eaters. This vibrant recipe features silky rice vermicelli tossed in a fragrant spice blend of mustard seeds, cumin, turmeric, and asafoetida, complemented by the zing of fresh lemon juice and the subtle sweetness of sugar. A dash of chopped green chilies and aromatic curry leaves brings a flavorful kick, making it a quick and wholesome meal that's ready in just 30 minutes. Perfect for family gatherings or light lunches, this nut-free dish is finished with a sprinkle of fresh coriander for an irresistible burst of color and freshness. Serve it warm or at room temperature for a crowd-pleasing feast!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli
- 1500 milliliters Water
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 2 medium Green chilies
- 10 leaves Curry leaves
- 4 tablespoons Lemon juice
- 1 teaspoon Sugar
- 2 tablespoons Fresh coriander leaves
Instructions
In a large pot, bring 1500 ml of water to a boil. Add 1 teaspoon of salt and the rice vermicelli. Cook according to the package instructions until the vermicelli is soft but not mushy. Drain the vermicelli in a colander and rinse it under cold running water to stop the cooking process. Set aside to drain completely.
Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.
Add 1 teaspoon of cumin seeds, 0.25 teaspoon of asafoetida, and 10 curry leaves. Stir for a few seconds until the cumin seeds are toasted and aromatic.
Add 2 medium, finely chopped green chilies, and sauté for another minute.
Reduce the heat to low and add 0.5 teaspoon of turmeric powder. Stir well to combine with the oil and spices.
Add the cooked and drained rice vermicelli to the pan. Toss gently to coat the vermicelli evenly with the spice mixture.
Add 4 tablespoons of lemon juice, 1 teaspoon of sugar, and additional salt if needed. Mix well, ensuring the lemon juice is evenly distributed.
Garnish with chopped fresh coriander leaves before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.7 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
